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Food Safety

​​​​​​​​The State Meat Inspection Program will help farmers and ranchers provide inspected meat products to consumers that meet the same regulatory safeguards that the USDA requires, but on a local scale. Previously, all meat products offered for wholesale sales had to come from a federally inspected source. 

This program covers the slaughter and processing of:
  • Cattle
  • Swine
  • Sheep
  • Goats 
  • Exotic species as defined in the rule
The slaughter and processing of poultry and rabbits are not covered at this time.

Federal versus state inspection

The USDA Food Safety Inspection Service (FSIS) did have primary jurisdiction over most meat establishments. Except for custom exempt slaughtering, the Federal Meat Inspection Act requires all amenable species such as cattle, swine, sheep, and goats, to be slaughtered under continuous FSIS inspection. The processing of meat and poultry products for wholesale sales is also often subject to continuous USDA inspection.

Under the new State Meat Inspection Program, businesses that operate and sell within Oregon can now sell state-inspected meat products in Oregon just like federal plants. For example, small businesses can now provide inspected meat products to customers and not have to rely on federally inspected plants to process the meat.

Administrative rules have been developed for the Oregon program that are equal to the federal requirements. The Oregon Administrative Rules (603-029​) can be found online.

Licensing

Most food processing establishments that slaughter, process, or sell meat products are required to have some type of ODA Food Safety license. Licensing does not change under the State Meat Inspection Program. Additional licensing is not required if your license already covers your operations. 

If you already have a meat license issued by ODA, you can request an application to apply to the State Meat Inspection Program. 

Note: A meat license does not automatically mean you are operating under the State Meat Inspection Program. 

Applying for a State Meat Program Grant of Inspection

  • Step 1: Request and submit an application
    • ​​​​To get an application, email your request to: StateMeatInspection@oda.oregon.gov​.
    • ​An application will be sent directly to you and the completed form can be submitted to the same email address or mailed to ODA.
  • Step 2: ODA will schedule a meeting to go over requirements, visit and review the facility, and provide assistance to determine what you need.
  • Step 3: Develop your HACCP and SOPs plans.
  • Step 4: Reach out to ODA to schedule a review of plans and an on-site review.
  • Step 5: ODA inspector will do an on-site review to issue a conditional grant of inspection.
  • Step 6: Begin to operate under the State Meat Inspection Program.
  • Step 7: Work with your state inspector to obtain a permanent grant of inspection
Your State Meat Inspection Program inspector will be available to assist you through all steps of this process.

Requirements to operate

The following requirements must be met to operate under the State Meat Inspection Program. They are necessary to make sure all meat products produced under the program are safe, unadulterated, and properly labeled. Review the frequently asked questions below for more information.​

  • Each establishment must develop written sanitation standard operating procedures (sanitation SOPs), that describe the procedures for maintaining a sanitary work environment. 
  • Each establishment must have a hazard analysis conducted and develop a written hazard analysis and critical control points (HACCP) plan that covers the types of operations being conducted. 
  • Each facility must receive an onsite initial review to verify structural integrity of the facility and equipment, as well as general sanitary conditions of the building, rooms, equipment, and grounds.
  • Each official establishment must be separate and distinct from any unofficial establishment. 
  • Sewage must be disposed into a sewage system separate from all other drainage lines or disposed of through other means sufficient to prevent backup of sewage into areas where product is processed, handled, or stored. When the sewage disposal system is a private system requiring approval by a state or local health authority, the state-inspected establishment must furnish ODA with a letter of approval from that authority.
  • The water used in the facility must comply with the National Primary Drinking Water Regulations (40 CFR part 141) and a water potability certificate maintained on file. If an establishment is connected to a municipal water system, the annual water certificate from the municipality is acceptable documentation to demonstrate water potability. If a private well is used, a water sample must be submitted to a water quality laboratory every 6 months and be tested for total coliform and fecal coliform bacteria to demonstrate water potability.

Label requirements for state inspected products

When you apply for state meat inspection, your business is assigned a unique “establishment number” that only your business can use on your labels. This is not the same number as your license number. This unique number identifies that the meat being offered for sale was produced under the State Meat Inspection Program. 

  • All carcasses from animals slaughtered under state inspection must be ink-branded with the Oregon meat inspection legend (official mark), which includes the unique establishment number. 
  • All packaged meat products must have the Oregon meat inspection legend, with the unique establishment number, printed on the label.
  • No label can be used on any state inspected product unless the label has been submitted for approval to ODA for approval. 

Resources

USDA and Oregon Sign Cooperative Agreement for State Meat Inspection Program

USDA news release: July 28, 2022
ODA news release: July 28, 2022

University of Wisconsin-Madison SSOP and HACCP resources

University of Wisconsin-Madison, Center for Meat Process Validation has resources for SSOP and HACCP plan development and implementation, validation, and other useful resource and training tools. SSOP and HACCP resources

State Meat Inspection Program - Frequently Asked Questions

Meat Inspection Program FAQs

Oregon Administrative Rules for State Meat Inspection

OAR 603-029

International HACCP Alliance

The International HACCP Alliance is a resource for information relating to SSOP and HACCP plans, validation, and training. HACCP Alliance

Food Safety Inspection Service (FSIS) website

The Food Safety Inspection Service (FSIS) is the federal government website for federal meat and poultry requirements. You can search federal rules and requirements, review compliance guidelines for various products, and review generic HACCP plans. This website also contains information for small businesses as well as SBREFA (Small Business Regulatory Enforcement Fairness Act) information. FSIS website

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​Contact

Paul Sherman
Meat Program Specialist
Food Safety
635 Capitol Street NE
Salem, OR 97301
Phone: 503-807-7212

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